Perfectly seasoned ground turkey wrapped in a fluffy tortilla and smothered in both red and green enchilada sauces, all covered in melted cheese -- these enchiladas only take 10 minutes to prepare, 30 minutes to bake and will keep your family coming back for seconds!
8fajita-sized tortillasI used Central Market butter tortillas
½cupshredded monterey jack cheese
1tbsp.olive oil
1/4cupwater
115-oz. cangreen enchilada sauce
115-oz. canred enchilada sauce
1/2cuppico de gallo salsafor topping
thin jalapeño slices for topping
Instructions
Preheat your oven to 375 degrees.
In a skillet, heat 1 tbs. olive oil and when warm, add diced onion. Sauté until onions are soft, about 3 minutes, then add in ground meat. Cook until no longer pink, about 4 minutes. If using ground beef, drain fat. Turn heat to low and add taco seasoning packet and water to pan. Bring to a boil before lowering to a simmer. Cook for 2-3 minutes until mix has reduced and thickened, then remove from heat.
In a 9x13" glass baking dish, pour about ¼ cup of either enchilada sauce on the bottom to cover. Take one tortilla in your hand and add about 1/4 cup of ground meat mixture mixture into the tortilla. Sprinkle lightly with cheese then roll, placing seam-side down into dish. Continue until all tortillas have been rolled.
Take the green enchilada sauce and pour down one half of your tortillas, making sure to cover the edges. Then take the red enchilada sauce and pour down the opposite side of your tortillas. It's okay if they're not perfect! Sprinkle on the remaining cheese and cover dish with tin foil.
Bake with tin foil on top of dish for 10 minutes, then remove foil and bake another 20-25 minutes or until cheese is melted and bubbly! Remove from oven and spoon the pico de gallo down the center where the green and red enchilada sauces meet. Top with sliced jalapeños and enjoy!